1 (7.5 ounce) can pink salmon2 tablespoons hummus1/2 cup Greek yogurt1 tablespoon Dijon mustard1 tablespoon dill relish1 teaspoon red wine vinegar2 stalks celery, chopped1/4 cup dried cranberries1/4 cup walnuts, toasted2 cups lettuce, washed and driedSalt and pepper to taste1 tablespoon extra virgin olive oilOpen salmon can and drain well; set aside. Combine yogurt, hummus, mustard, relish, vinegar, celery, cranberries and walnuts in a medium sized bowl. Add drained tuna and mix until combined. Place salad over lettuce, and drizzle with olive oil.
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